Sweet & Spicy Carrots
Moroccan-style spices with balsamic vinegar and honey add a Mediterranean touch to carrots and tomatoes in this exceptional yet quick vegetable dish.
2 tsps. olive oil
1 tsp. cumin
1 tsp. paprika
3 Tbsps. honey, divided
1 can (14.5oz.) Del Monte® No Salt Added Petite Cut Diced Tomatoes, well drained
1 can (14.5oz.) Del Monte® Sliced Carrots, well drained
2 tsps. grated fresh ginger
1 tsp. balsamic vinegar
Salt and black pepper, optional
1 Tbsp. finely chopped fresh parsley
Heat oil in a large skillet over medium-high heat. Add cumin, paprika and 2 Tbsp. honey to oil and stir until well blended.
Quickly add tomatoes and carrots. Cook until heated and most of the liquid has evaporated, about 5 minutes, gently stirring occasionally. Remove from heat.
Gently stir in ginger and vinegar. Season to taste with salt and pepper, if desired. Drizzle with remaining 1 Tbsp. honey and sprinkle with parsley. Serve immediately.
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